Quinoa Crunch Salad with Peanut Dressing
Ingredients
- 23 shelled edamame – cups
- 2 cups 2 cups Simply NatureOrganic Quinoa
- 1 cucumber , diced
- 12 bell peppers – , diced
- 2 mangoes ripe , diced
- 3 carrots , shredded
- half a purple cabbage head of , shredded
- almonds, peanuts, cashewsSouthern Grove Chili Lime Cashews sliced , etc. (I used the addicting from ALDI)
- 1/2 cup 1/2 cup Simply Nature Creamy Peanut Butter
- 1/3 cup 1/3 cup soy sauce
- 1/3 cup 1/3 cup vinegar (white distilled or rice vinegar)
- 1/4 cup 1/4 cup sesame oil
- 12 chili paste – tablespoons like sambal oelek
- 2 tablespoons 2 tablespoons honey
- 1 garlic clove
- 1 fresh ginger knob of , peeled
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Instructions
- Cooked stuff: Cook the quinoa and edamame according to package directions.
- Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.
- Dressing: Give it all a whirl in the food processor or blender.
- Serve: Assemble individual salads, or toss it all together.
Source
Original recipe: View Original